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Stovetop Oatmeal

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Stovetop Oatmeal

Before Thanksgiving, my mom visited me for a few days while Matt was on a business trip.  I picked my mom up from the airport and surprised her by taking her to a cookbook signing for Giada’s new book Giada’s Feel Good Food.  The signing was at the Stanford Shopping Center in Palo Alto, which is beautiful, so that was a plus.  We waited in line for 2 hours and finally we got to meet Giada.

I have never been to something like this and of course, I was so starstruck I couldn’t think of anything to say when it was our turn. While I was smiling awkwardly, my mom kept talking to Giada about how much she loves her shows and books while Giada signed our books.  When we walked away, we had a really good laugh about how we reacted to seeing Giada!  We went to the restaurant next door and sat outside for a great dinner.  We even got to see Giada again when she left the book signing from our table at the restaurant.

Giada

When we got home that night, we decided to make one of the oatmeal recipes in her book that I happened to have all the ingredients for.  We reheated the oatmeal for the next two mornings for breakfast and it was so delicious and filling.   During the whole month of December I made this oatmeal on Sunday night to have for breakfast for the whole week .  I put each serving of oatmeal in a lidded container and stored then in the refrigerator.  When I got to work, I would reheat it for 1 -1 1/2 minutes in the microwave.   I really enjoyed the oatmeal and found myself look forward to it.   This breakfast gave me the energy during the holiday season and stopped me from feeling sluggish.

Now that it is January and things are back to normal around here, this oatmeal is definitely going to be a breakfast staple.   I am back to Weight Watchers after last month’s cookies so this breakfast fits perfectly into my plan.

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Stovetop Oatmeal
 
Ingredients
  • 3½ cup almond milk
  • ⅛ tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 cups old fashioned oats
  • 2 tbsp. dried cranberries
  • 1 tbsp. brown sugar
  • ¼ tsp ground cinnamon
  • 2 tsp. granulated sugar
Instructions
  1. Add almond milk, kosher salt, and vanilla extract to a sauce pan and bring to a boil over medium heat. Once the milk begins to boil, add in oats and cook for 6-7 minutes. Cook an additional 1-2 minutes if you prefer a thicker oatmeal.
  2. Stir in dried cranberries and brown sugar. In a small bowl combine the ground cinnamon and sugar. Separate the oatmeal into four bowls and sprinkle each bowl with ¼th the cinnamon sugar mix.
  3. To make ahead- Separate cooked oatmeal into 4 lidded containers and sprinkle with cinnamon sugar. Store in the refrigerator until needed. To reheat oatmeal remove lid and microwave for about 1-1½ minutes. Stir and enjoy!

Source- Adapted from Giada’s Feel Good Food (disclosure: this is an Amazon affiliate link)

sisterk (2)

Our Top 10 Favorite Posts of 2013

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I had originally planned to post this on New Year’s Eve, but I was a bit under the weather that day and did not get a chance to finish writing this.  K and I wish all our readers a very happy new year!  -m

Keeping with tradition, we are pulling together a list of our top 10 favorite posts from 2013.  It was a great year for both of us, but we are also looking forwards to the fresh start that the New Year always brings.  Here are each of our top 5 posts:

M’s Favorite Posts of 2013:

1.  Baby’s N’s arrival

 baby n

2. Gender Reveal Cupcakes

gender reveal cupcakes

3. Slow-Cooker Chicken Tortilla Soup

slow cooker chicken tortilla soup

4. Soft Homemade Pretzels with Jalapeño Dipping Sauce

soft homemade pretzels with jalapeno dipping sauce

5. Homemade Oreos

Homemade Oreos from 2 Sisters 2 Cities

K’s Favorite Posts of 2013:

1. Deviled Eggs

Deviled-Eggs_thumb.jpg

2. Cutout Sugar Cookies with Buttercream Frosting

Cutout-Sugar-Cookies-with-Buttercream-Frosting_thumb.jpg

3. Black Bean Burrito Bake

Black-Bean-Burritos_thumb.jpg

4. Minestrone Soup

Minestrone-Soup_thumb.jpg

5. Caramel Corn (lightened-up)

Lighter-Version-of-Caramel-Corn_thumb.jpg

Thanks to all the 2S2C readers for helping us have such a great year!  Stay tuned for some exciting changes around here in 2014, as well as many more of our favorite recipes and projects.  Happy New Year!

K&M

1 Roly-Poly Santa Cookies

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Roly-Poly Santas

Here we are, our last cookie of the 2013 2 Sisters 2 Cities’ Cookie Countdown!   The last cookie is always the hardest to pick.  Since we photograph the number of cookies that correlate with the day of the countdown (if you haven’t noticed yet), having one cookie in a photo can be boring!   I knew that the last cookie had to be something special so when I saw these Roly-Poly Santa Cookies on Better Homes and Gardens’ website I was sold.  The funny thing is that  M and I both had these cookies on our 2013 cookie brainstorming list.

Roly-Poly Santa

Although these cookies are so cute, they are a little bit more labor-intensive than your average cookie.  I think this would be a great recipe to gift to kids.  I wanted to save one for my nephew T, but I knew they would never last in my luggage on the way home.

Roly-Poly Santas are made up with 11 red and white dough balls, then embellished with mini chocolate chips, red hots, and frosting.   I was worried that my red dye wouldn’t make a true red color.  I always get a bright pink when I try to make red frosting, but I’ve heard this happens to a lot of people.  From my research, I discovered that Americolor’s Super Red soft gel paste does the trick.  I was happy with the red color that my Santa cookies came out in and I did not taste any dye in them.

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Roly-Poly Santas
Author: 
Recipe type: cookies
 
Ingredients
For Cookies
  • 1 cup of butter, softened
  • ½ cup of sugar
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla
  • 2¼ cups of all-purpose flour
  • Red paste food coloring
  • Miniature semisweet chocolate pieces
  • 1 recipe of Snow Frosting
  • Red cinnamon candies
White Frosting
  • ¼ cup of shortening
  • ¼ tsp. of vanilla
  • 1 cup plus 2 tbsp. of confectioners' sugar
  • 1½ tsp. of milk
Instructions
For Cookies:
  1. Preheat oven to 325 degrees F.
  2. In the bowl of your mixer, beat butter on medium speed for about 30 seconds. Add sugar to butter and continue to beat until combined.
  3. Beat in milk and vanilla, scraping down sides until all is combined.
  4. Next mix in as much of the flour as you can with the mixer. Stir in any remaining flour by hand. Remove 1 cup of the dough and place in a separate bowl . With the remaining dough, tint red with food coloring gel in mixer.
  5. For each Santa (this should make 10-12 cookies), shape red dough into twelve- 1-inch ball and sixty -1/2-inch balls(one 1-inch red dough ball, and five ½-inch red dough balls per Santa cookie.)
  6. Shape plain dough into twelve- ¾-inch ball and forty-eight- ¼-inch balls (one ¾-inch plain dough ball, and four-1/4 inch plain dough balls)
  7. Line 2 baking sheets with baking mat or parchment paper.
  8. Place the red 1-inch ball on a baking sheet, flattening the dough ball until about ½ inch thick. Attach the plain ¾-inch ball for head, flattening until ½ inch thick.
  9. Next, attach four of the red ½-inch balls for arms and legs and then attach the plain ¼-inch balls for hands and feet. Pinch the remaining ½-inch red ball into a Santa hat and attach to head.
  10. Repeat steps to create the rest of the Santas. Add the mini-chocolate chips as eyes and buttons.
  11. Bake Santa cookies for 12 to 15 minutes until edges are lightly browned.
  12. Let the cookies cool on baking sheet. Be careful because the are extremely fragile. Once cooled, gently move to a wire cooling rack.
  13. To create beard, put frosting in a piping bag with a small star tip (recipe below). Attach the red hot for the nose. Let sit until frosting sets.
For Frosting-
  1. In the bowl of you mixer, beat together shortening and vanilla for around 30 seconds. Gradually mix in around ½ cups of the confectioners' sugar until smooth. Next beat in 1½ tsp. milk. Continue to mix in remaining confectioners' sugar until the consistency for piping.

Source- Slightly Adapted from BHG.com

sisterk (2)

Shrimp Scampi with Garlic Toasts

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 Shrimp Scampi with Garlic Toasts

Another food tradition we enjoy in our family is serving lots of appetizers on Christmas Eve and New Year’s Eve.  It can be a bit hectic to prepare these apps with a full house so I am always looking for shortcuts to cut down on prep times.  Campbell’s asked us to share a holiday recipe using one of their skillet sauces or slow cooker sauces.  I decided to try out their Scampi Skillet Sauce to make an appetizer: Shrimp Scampi with Garlic Toasts.  This appetizer dish offers all the flavor of traditional shrimp scampi on a bite-size baguette…perfect for holiday entertaining!

shrimp scampi skillet sauce

I tested this recipe out with some guests that dropped by and it was approved by all (including the kids!)  The baguette slices can be toasted and rubbed with garlic ahead of time.  You could also clean and chop up the shrimp to have it all ready to be sautéed.  Whether you are planning your Christmas menu or looking ahead to New Year’s Eve, definitely consider adding this appetizer to your holiday!

Shrimp Scampi with Garlic Toasts

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Shrimp Scampi with Garlic Toasts
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 french baguette
  • 2 garlic cloves, peeled and cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 pound thawed shrimp, peeled, de-veined, and with tail removed
  • 1 package Campbell's Scampi Skillet Sauces
  • ¼ cup parsley, finely chopped
  • 1 lemon, sliced (optional, for garnish only)
Instructions
  1. Preheat over to 350 degrees (F). Cut baguette into thin slices and place on baking pan. Bake for five minutes on each side or until lightly golden
  2. Remove toasted baguette slices from oven and rub both sides with cut garlic, then set aside.
  3. Rinse shrimp and pat dry with paper towel.
  4. Pour olive oil into large skillet pan and heat to medium high.
  5. Meanwhile, chop shrimp into small pieces. Once oil is hot, add shrimp to pan, and cook until shrimp turns pink
  6. Once shrimp is cooked, turn heat to low and and add Campbell's Scampi Skillet Sauce. Cook until thoroughly warmed.
  7. Remove shrimp from oven, and spoon shrimp mix on top of garlic toast.
  8. Place on serving tray, sprinkle with chopped parsley, and garnish with lemon slices and.

 

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Disclosure: This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/

2 Pecan Sandies

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I know M and I have been saying this the whole time, but I cannot believe we are only three days away from Christmas.  All the cookies are made and we are so excited to share the the last two with you.  Today’s cookies are the Pecan Sandies, a delicious butter cookie with a hint of sweetness and a whole lot of pecans!  I actually picked out this recipe last February when I got the Bouchon Bakery cookbook.  When you know you have to make 12 new types of cookies in December, you definitely  need to plan ahead!

Pecan Sandies

This recipe closely resembles my family’s recipes for Mexican Wedding Cakes, the only difference is that these are made with pecans instead of walnuts, and the cookies are pressed down instead of just cooked in ball shape. I wouldn’t refuse either with a cup of tea or coffee…mmmmmmm.

2 Pecan Sandies

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2 Pecan Sandies
Author: 
Serves: 24-30
 
Ingredients
  • 1¾ cups plus 2 tsp. all purpose flour
  • ¾ cup coarsely chopped pecans
  • ¾ cup unsalted butter (1½ sticks)
  • ¾ cup plus 2 tbsp. confectioners' sugar, additional for sprinkling finished cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of your mixer, beat butter for 1-2 minutes until smooth. Add confectioners' sugar and mix together until light and fluffy.
  3. In a separate bowl combine pecans and flour.
  4. Mix dry ingredients into butter until combined, scraping down the side of the bowl to make sure all ingredients are incorporated.
  5. Roll dough into 1 to 1½ inch balls. Place dough balls at least 2 inches away from on a baking sheet lined with a silicone baking mat or parchment paper. Lightly flour the backside of a measuring cup, press dough ball into ½ inch thick disk.I
  6. Bake for 15-20 minutes until cookies are lightly golden on edges, rotating the baking sheet halfway through baking. Let cool on a wire rack and lightly sprinkle with additional confectioners' sugar.

Source- Slightly adapted from Bouchon Bakery cookbook

sisterk (2)

Get Minted For The New Year

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I know we are still a few days away from Christmas, but it’s time to start thinking about the next holiday around the corner- New Year’s!  If you didn’t get a chance to send Christmas cards out this year, check out the great selection of New Year’s cards at Minted.  I love the new tradition of photo cards…it’s so fun to see photos of everyone’s family from year to year!

While I love all the Christmas cards that we receive, there is also something special about New Year’s cards from friends.  After the bustle of the season has quieted, it’s nice to reflect on these cards.  Here are a few of my favorite designs:

new year stripe

new year card

2014

Minted also offers some great New Year’s personalized party decorations. I especially love the silver and gold themed party decor.  K and I were both swooning over the personalized bunting today.

bunting

These silver and gold wine tags would also be perfect to ring in the New Year with.

wine glass tags

I also love this table runner that can be customized with your own special message…so many possibilities!

table runner

While I certainly can’t wait to savor every moment of Christmas, just looking at these New Year’s ideas is getting me inspired for all the celebrating to be done over the next couple of weeks!  How do you like to celebrate the new year ?

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Disclosure: This post is sponsored by Minted.  All opinions are our own.

Easy Pecan Sticky Buns

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Easy Pecan Sticky Buns

Disclosure: This post is sponsored by the the National Frozen & Refrigerated Foods Association and The Mom It Forward Blogger Network.  All opinions are our own.

One of our favorite holiday traditions is enjoying warm sticky buns after opening presents on Christmas morning.  We are usually ravenous by the time we get to breakfast on that special day and these easy pecan sticky buns hit the spot every time.  This recipe is great because you can prepare it ahead of time and bake it right before serving.  This recipe calls for puff pastry (found in the freezer aisle) and unsalted butter (from the dairy aisle).  These easy pecan sticky buns just might become a Christmas tradition for your family too!

Quick Sticky Buns

While you are planning your holiday menu over the next week, don’t forget to shop the freezer and dairy aisle.  Both aisles offer such a great variety of foods that can be used for special holiday meals and treats. For more holiday recipe ideas, check out the Easy Home Meals Pinterest boards or the Easy Home Meals website, sponsored by the National Frozen & Refrigerated Foods Association.

Sticky Buns from Frozen Puff Pastry Dough

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Easy Pecan Sticky Buns
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Sticky Buns
  • 12 tablespoons (1 and ½ sticks) unsalted butter, at room temperature
  • ⅓ cup light brown sugar, lightly packed
  • ¾ cup pecans
  • 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
Filling:
  • 2 tablespoons unsalted butter, melted and cooled
  • ⅔ cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • ½ cup raisins
Instructions
  1. Using the bowl of an electric mixer, cream together the 12 tablespoons butter and ⅓ cup brown sugar with the paddle attachment. Use a small ice cream scoop to place the mixture in each of the 12 muffin cups. Add the pecans evenly among the 12 muffin cups.
  2. Meanwhile, flour a surface and unfold 1 sheet of the puff pastry with the folds going left to right. Brush the entire sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with ⅓ cup of the brown sugar, 1 and ½ teaspoons of the cinnamon, and ¼ cup of the raisins. Starting with the end closest to you, roll the pastry up tightly around the filling, finishing the roll with the seam side down.
  3. Cut off ½-inch off the ends of the roll and discard. Slice the roll in 6 equal pieces. Place each cut bun (spiral side up) into a cup of a standard-sized muffin pan.
  4. Repeat with the second sheet of puff pastry to make 12 pecan sticky buns in total.
  5. Cover muffin pan with plastic wrap and refrigerate until serving day.
  6. On serving day: Preheat the oven to 400 degrees F. Place the muffin pan on a foil-lined baking sheet. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only and flip the buns onto the parchment paper (use a spoon to scoop out any remaining filling and pecans and pour onto the buns). Enjoy!

Source: Adapted from The Barefoot Contessa

Holiday cheers!

k & m

3 Peanut Butter Reindeer Cookies

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Peanut Butter Reindeer Cookies {from 2 Sisters 2 Cities}

Today’s 12 Cookies of Christmas countdown post is brought to you by Kraft.

A Little Help For The Holidays From Kraft

Christmas is less than a week away and it’s time to get serious about Christmas preparations!  When I saw this Peanut Butter Reindeer Cookie idea on Pinterest, I knew I had to make these little guys.  These reindeer are so stinking cute and peanut butter cookies are a family favorite in our household.  They also reminded me of K’s Black Cat Cookies and I had fun making those for T this past Halloween.  Whether you are baking for kids or grown-ups, these reindeer cookies will be sure to bring a smile to their faces.

Peanut Butter Reindeer Cookies {from 2 Sisters 2 Cities}

I was able to save a little bit of money this holiday season by picking up some Planters Peanut Butter at Target.  Kraft is currently offering a number of coupons for exclusive use at Target to make your holiday entertaining a bit easier. ( Save up to $20 on participating Kraft products, only at Target.)  These Peanut Butter Reindeer Cookies will be the hit of your Christmas party!

Peanut Butter Reindeer Cookies {from 2 Sisters 2 Cities}

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Peanut Butter Reindeer Cookies
Author: 2 Sisters 2 Cities
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
Ingredients
  • 1 stick unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 egg
  • ¾ cup Creamy Planters Peanut Butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 and ¼ cup all-purpose flour.
  • ¼ teaspoon salt
  • chocolate-covered pretzels, cut in half (for the antlers)
  • mini brown M&Ms (for the eyes)
  • regular-sized red M&Ms (for the nose...you could also use brown M&Ms if you prefer non-Rudolph cookies!)
Instructions
  1. In the bowl of an electric mixer, cream together butter and sugar using the paddle attachment. Next, add in the peanut butter, egg, and vanilla and mix together until combined. In a separate mixing bowl, whisk together the baking soda, flour, and salt. Gradually add the flour mixture to the electric mixing bowl and mix until fully incorporated. Once all the flour mixture has been added, chill the dough in the refrigerator for about 30 minutes.
  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper. Once dough has chilled, use a mini ice cream scooper to scoop out small balls of dough. Place the ball of dough on the cookie sheet and gently flatten it with your hand. Bake for 8-9 minutes or until edges turn slightly golden.
  3. Remove cookies from oven and immediately add the chocolate-covered pretzels as antlers, two mini brown M&Ms for eyes, and red M&M for the mouth. Carefully transfer cookies to a wire rack to cool completely.

Source: Reindeer Cookie idea from Bakergirl and Peanut Butter Cookie recipe slightly adapted from Sally’s Baking Addiction

Here’s the rest of our 2013 Cookie Countdown in case you have missed any!

4 Oatmeal Chocolate Mint Cookies
5 Sprinkle Cookies
6 Chocolate-Dipped Shortbread Cutouts
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread Cookies
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints

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From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

4 Oatmeal Chocolate Mint Cookies

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Oatmeal Chocolate Mint Cookies

Was that a misprint?  An oatmeal cookie with mint?  No mistake here, these two flavors are a hidden treasure.  San Francisco is know for an ice cream sandwich from IT’s-IT Ice Cream which is vanilla, mint, chocolate, or cappuccino ice cream in between two old-fashioned oatmeal cookies and then dipped in dark chocolate.  We found them at the grocery store recently and have tried both the vanilla and mint sandwiches.  I have to say my favorite is the mint.  The classic oatmeal cookie with the cool refreshing taste of mint ice cream all pulled together with the bitter dark chocolate is something truly to write home about.

IT'S-IT Inspired Cookies

I was inspired to try to make a cookie version of this ice cream sandwich after eating some of Hershey’s Holiday Mint Truffle Kisses.  I searched through my cookbooks for a basic oatmeal cookie recipe and decided to tuck the kiss inside the cookie versus placing on top.  When the cookies came out of the oven, the flavor was almost perfect but missing something.  I had leftover melted chocolate from the chocolate-dipped shortbread cookie recipe so I drizzled some chocolate on top.  With the addition of the chocolate, the cookie instantly tasted just like the ice cream sandwich.

My boyfriend told me that they were best of all the holiday cookies I created, which is a huge feat after our favorite shortbread recipe.  I was a little worried about bringing them into work because of the weird combo, but my co-workers went nuts over them and they were gone quickly.   Take a chance this holiday season and make these cookies before those truffle kisses run out!

4 Oatmeal Chocolate Mint Cookies

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4 Oatmeal Chocolate Mint Cookies
Author: 
 
Ingredients
  • 1 cup of unsalted butter (2 sticks), at room temperature
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 ¾ cup all purpose flour
  • 1 tsp. Cinnamon
  • ½ tsp. salt
  • 2 ½ cups old fashioned oats
  • 30-36 Hershey’s Mint Truffle Kisses, unwrapped
  • ¼ cup Bittersweet chocolate chips
Instructions
  1. In the bowl of you mixer, beat together butter and brown sugar until its fluffy and light yellow in color. Scrape down the sides of the bowl and add in egg and vanilla extract, mix for about 1 minute.
  2. In a separate bowl mix together flour, cinnamon, and salt. Add in oats.
  3. With mixer on low speed add dry ingredients to butter mixture. Mix for about 30 seconds and then finish the rest with a rubber spatula.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 12 hours.
  5. After at least an hour of chilling, preheat oven to 350 degrees
  6. Taking about 2 teaspoon of dough in your hand, flatten into a disk and place a mint kiss in the middle. Fold sides up around the kiss and top with an additional teaspoon of dough so that the kiss is completely sealed in the dough ball. Place on a baking sheet lined with a silicone baking mat or parchment paper, leaving at least 2 inches between each cookie.
  7. Bake for 14-16 minutes or until set. Let cool on baking sheet a couple of minutes before moving to a wire cooling rack.
  8. Once cookies have cooled top with chocolate drizzle.
  9. For Drizzle- In a small heat proof bowl, add chocolate chips. Microwave in 20 second intervals, stirring in between until melted. To drizzle, take a spoon of melted chocolate, tip the spoon to get a small stream of chocolate going and move back and forth over the cookies so you get zig zags over the cookies.

Have you been following our entire 2013 Cookie Countdown?  Catch up below if you have missed any!

5 Sprinkle Cookies
6 Chocolate-Dipped Shortbread Cutouts
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread Cookies
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints

sisterk (2)

5 Sprinkle Cookies

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Sprinkle Cookies

Today we bring you 5 sprinkle cookies! Can you tell that I am in a sprinkle mood after cookie number 6?   I ended up buying two huge containers of sprinkles at the store when I ran out last weekend for the chocolate-dipped shortbread cookies.  During the week I had a very productive night: getting home, working out, and making dinner all before 8.  I decided to get ahead and make another batch of cookies for our cookie countdown.

I found a recipe for Italian Sprinkle cookies and since these happened to be my most favorite of the Italian variety, I knew I had to make them.  Better yet, this recipe was so easy to make!  The recipe has lemon zest in it which may seem weird to you.  My boyfriend was very skeptical about this addition but it adds a really great flavor to the cookies.  We ate so many of these cookies that I was lucky to have five cookies left to take a picture!

5 Sprinkle Cookies

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5 Sprinkle Cookies
 
Ingredients
  • 1½ cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1½ sticks of unsalted butter (12 tbsp.), at room temperature
  • ¾ cup of granulated sugar
  • 2 tsp. vanilla extract
  • Zest of ½ of a lemon
  • 1 egg
  • 1 cup of sprinkles
  • 1 egg white, light beaten
Instructions
  1. In the bowl of your mixer, combine butter and sugar for about 2 minutes, until light and fluffy.
  2. Sir in vanilla, lemon zest, and egg into the butter mixture until smooth.
  3. In a separate medium-sized bowl whisk together flour, baking powder, and salt.
  4. Add dry ingredients to the butter, and mix until just combined.
  5. Line a baking sheet with silicone baking mat or parchment paper.
  6. Roll dough into 1" balls and place on baking sheet at least 2 inches away from each other.
  7. With the back side of clean measuring cup, dust lightly with flour and press down each cookie ball in disk. Continue to flour the bottom of the measuring cup as needed to prevent the dough from sticking
  8. Refrigerate the cookie disk for 30 minutes.
  9. Preheat the oven to 375 degree F.
  10. Place sprinkles in one bowl and egg white in another bowl.
  11. With a pastry brush, brush each cookie with egg white and then dip into sprinkles, pressing lightly to get sprinkles to adhere. Place each cookie back on baking sheet.
  12. Bake for about 10 minutes until each cookie is set.
  13. Let cool and serve! Keep in a airtight container for 3 days or freeze for up to 3 months,

Source- Adapted from Saveur.com

Looking for more cookie recipes?  Check out our countdown so far:

6 Chocolate-Dipped Shortbread
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints

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